Basil & Garlic Fettuccine

I’m a little giddy about this recipe because it combines three things I adore – basil, garlic, and pasta. This basil & garlic fettuccine is flavorful – you don’t even really need more than a light butter sauce to go along with it – and the flecks of basil in the dough really make the pasta pretty, too.

For all the pics and details – and the recipe, of course, click here to see the full post on my other blog, Frugal Novice.

Marie, I haven’t tried it with the fresh basil – everything I’ve seen using fresh basil ends up with a green dough – which is fine for my husband and I, but we’d have a hard time convincing the kids to eat it. Here’s a recipe I found using fresh basil! http://www.pasta-recipes-by-italians.com/basil-pasta.html

Ooh, it really is pretty! We have a hand crank pasta maker at home too, but I think I’m still in the “terrified I’m gonna mess it up and have mush” stage. Lol! I might break it out pretty soon to give this a try. Looks delicious! Thanks for sharing your recipe (and the awesome Star Wars shirt!), your post will be featured in tonight’s What’d You Do This Weekend. Pinned!

I am truly amazed that you make your own pasta! Just letting you know that you are the featured recipe at what’s cooking wednesday this week and I pinned this delicious creation! Hope you can stop back by again this week!

Hi Samantha! You can definitely use all regular flour if you don’t have semolina on hand, although you will end up with a different texture to the pasta (still delicious)! You’ll want to reduce the number of eggs you use, though. I would start with 4 eggs to the 4 cups of all-purpose flour – then, if your dough seems to be too tough you can always add in one more egg at a time until you get a good consistency. I will say, though – if you get a chance, try it with the semolina flour! We really like the finished product a lot, and I’ve been able to find the semolina at our regular grocery store. Let me know how your pasta turns out!

I made this recipe last night using and it was delicious!!! Rave reviews from my family and visiting family. I used about 1/4 cup (before chopping) of fresh basil. It did not turn the pasta green and the noodles were very aromatic. There was enough for a small lunch portion today and the noodles tasted even better. I did not have semolina on hand and used whole wheat instead. I had to add extra AP to get the dough to stiffen not sure if that was the whole wheat or the humidity though. I do agree it takes a while to roll out and I’m sure if it’s me. This recipe is a keeper.

I have made this recipe 4 or 5 times now and have been meaning to leave a comment. We love this recipe. I made this, dried it and packaged it up nicely as part of the goody bags for our wedding. I paired it in a package with a sage and pumpkin pasta and the colors were beautiful together.